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Childhood Favourites Reimagined

Tess Godkin

For our Break The Mould edition of Magazine we wanted to reimagine some childhood favourites that still hit the spot.

Grab your cutest apron and some whimsical serving platters, here’s the feast of your inner eight-year-old’s dreams.

MOROCCAN LAMB SAUSAGE ROLLS WITH YOGHURT DIPPING SAUCE

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Makes 36

INGREDIENTS

50 ml olive oil

2 purple onions, chopped finely

2 garlic cloves, chopped finely

1 carrot

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp ground cinnamon
1

tsp smoked paprika

1 tsp ground turmeric

600 g lamb mince

50 g bread crumbs

1 cup parsley, chopped

2 eggs, lightly beaten

3 sheets of puff pastry

salt and pepper, to season

YOGHURT DIPPING SAUCE INGREDIENTS

1 cup Greek yoghurt

1 tbs grated lemon rind

1/2 cup mint leaves, finely chopped

METHOD

Preheat oven to 180C. Heat oil in a frying pan over a medium heat. Add onion, garlic and salt and pepper to taste. Fry for five minutes, stirring continuously.

Add carrot and spices. Fry a further five minutes. Add lamb mince with bread crumbs, fry and stir continuously for a further five minutes until mince is lightly browned then remove pan from heat and add parsley and one egg. Mix thoroughly.

Divide mixture into six equal portions. Cut puff pastry sheets in half. Roll mince mixture into logs the same length as the pastry. Place in the middle of the puff pastry rectangle and roll up to enclose filling. Cut each log into six pieces each and place on a baking tray seam-side down. Brush with remaining egg and bake until golden and cooked through, about 30 minutes. Season with salt and pepper and serve hot from the oven.

Mix together dipping sauce ingredients and serve on the side.

CAKE BATTER TRUFFLES

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INGREDIENTS

1 packet mix of Green’s Vanilla Cake

150 g butter

200 g white chocolate melts

1/4 cup coloured sprinkles

METHOD

Place packet cake mix and butter in a food processor and mix until combined thoroughly.

Remove from food processor and roll dough into small balls and place on a large baking tray lined with baking paper. Place tray in freezer for 15 minutes or until firm.

While the balls are firming, place the white chocolate melts into a microwave-proof bowl and microwave for one minute or until melted, then stir until completely melted through.

Dip the firmed up truffles in the melted chocolate and place each ball back on the baking tray. Sprinkle with the coloured sprinkles over each ball. Place tray in fridge for 10 minutes and then serve truffles. Store in refrigerator.

ROSEMARY PARMESAN SWEET POTATO FRIES with TRUFFLE AIOLI

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INGREDIENTS

2 large sweet potatoes, washed

olive oil

Parmesan cheese, grated finely

3 tbs fresh rosemary, chopped

salt & pepper, to season

AIOLI INGREDIENTS

1/4 cup Greek yogurt

1/4 cup mayonnaise

1/2 tbsp white truffle oil

1 clove of garlic, diced finely

zest of 1 lemon

METHOD

Preheat oven to 180C. Cut sweet potatoes with skin on into fries making sure that the lengths and widths are even. Place sweet potato fries onto a greased tray and toss with olive oil and salt and pepper. Bake for approximately 15 minutes or until golden. Remove from oven and toss fries with the rosemary, salt and parmesan cheese.

To make the aioli, mix all aioli ingredients together into a small bowl until combined. Serve fries hot with the aioli dipping sauce.

COOKIES & CREAM POPS

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INGREDIENTS

1/2 cup single cream
1

1/4 cups milk

1/4 cup icing sugar

1 tsp vanilla essence

150 g packet of Oreo biscuits or similar, crushed

METHOD

Place the cream, milk, sugar and vanilla in a mixing bowl and whisk until the sugar has dissolved. Add the biscuit and stir to combine.

Divide the mixture between eight small plastic picnic cups and insert wooden pop sticks in the centre of each one.

Place pops in freezer for approximately six hours or until frozen solid. Remove the pops from their moulds carefully and serve immediately.

All food styling and photography by Tess Godkin

You can read this article in full and more in our latest edition of Magazine: Break The Mould. Available for free while stocks last. Click here to find your closest stockist. 

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